Green is the colour of the season, so make the most of it in a vibrant salad. Plus a simple baked pasta with a sophisticated twist. Yotam Ottolenghi's recipes for spring salad, plus baked orzo with mozzarella and oregano
Baked dakos with spiced chickpeas, tomato and feta
Roasted potatoes with caramel & Agen prunes. We seriously urge you to give this a go, even if it sounds overtly over the top, what with all that fat and cloying sweetness. The actual result is wonderfully crispy, salty and gently sweet.
Champagne and saffron jelly with cardamom shortbread